[tps_header]Happy Independence Day! The gorgeous weather, friends and barbecues make this one of our favorite holidays. We want to help you have a festive (and healthy) 4th of July by sharing light and yummy recipes.
[tps_title]Appetizer: (Not Your Average) Super Spinach and Artichoke Dip[/tps_title]
Recipe inspired by Monica Matheny makes 5 cups
2 (14 oz) cans artichoke hearts, drained and coarsely chopped
½ cup chopped spinach
½ cup chopped kale
1 cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
1 cup low-fat Greek yogurt
2 (8 oz) blocks fat-free cream cheese, softened and cubed
2- 4 cloves garlic, minced (add to taste)
½ teaspoon black pepper (or other seasoning for added flavor)
¼- ½ cup skim milk*
½ red bell pepper, diced
1 tomato, diced
*Skim milk only needed if mixture becomes too thick.
Spray slow cooker with non-stick spray. Combine all ingredients, expect for milk and toppings, and stir. Cook for roughly 1 to 2 hours if heat is on high (3 to 4 if on low). Add skim milk if needed to thin out mixture. Bake your own whole wheat pita chips instead of store bought chips. Better yet, cut up raw fresh veggies like carrots, bell peppers, cucumbers and celery to use for dipping!